In a large mixing bowl, cover the bulgur wheat with 2-3 cups of hot water (hot tap water is okay, but I usually heat water in the microwave to just below boiling). Set aside while you prepare the rest of the dish; the bulgur should be tender after soaking for 7-8 minutes.

In another large bowl, whisk together the lemon juice, olive oil, cinnamon, nutmeg and mint leaves. Add to that the tomato, parsley, salt and scallions.

Taste the bulgur to make sure it is tender. Drain the bulgur through a fine-mesh colander (or a piece of cheesecloth, or a coffee filter), and press on it gently with a wooden spoon to remove any excess liquid. Add it to the vegetables, and toss gently to combine. Season to taste with black pepper and more salt, if needed.

Chill for at least two hours; toss again just before serving, as some dressing might gather in the bottom of the bowl as the tabbouleh chills.